Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 40)

39

RECIPES FROM SAGE

LEEK AND POTATO SOUP

Serves 4

INGREDIENTS

2 leeks, white part only

40g butter

750g potatoes, roughly chopped

1 litre chicken stock

Salt and white pepper, optional

Chopped chives, for garnish

METHOD

1. Assemble the processor with the spindle

and the variable slicer set to setting 3–4.

Slice leeks.

2. Heat butter and oil in a large saucepan,

add leeks and sauté for 3–4 minutes

until softened. Add potatoes and stock.

Cover, bring to the boil then simmer

until potatoes are soft. Allow the soup

to cool.

3. Insert Quad blade into the processor

bowl; carefully spoon soup into bowl.

Place lid on processor. Process soup

until smooth; scrap down sides

if necessary.

4. Return pureed soup to saucepan to heat

through. Season to taste.

Serve soup topped with fresh chopped chives.

NOTE

If soup becomes too thick when

cooking or blending add a little extra

stock or water.

CHICKEN, CORN

AND GINGER SOUP

Serves 4

INGREDIENTS

1 tablespoon peanut oil

4 green onions, thinly sliced

5cm piece fresh ginger, ﬁnely chopped

3 cups fresh or frozen corn kernels

1 litre chicken stock

2 cups (500ml) water

2 tablespoons soy sauce

1 tablespoon shao xing cooking wine

½ teaspoon sesame oil

2 large chicken breast ﬁllets, thinly sliced

¼ cup roughly chopped fresh coriander leaves

White pepper

METHOD

1. Heat oil in a large saucepan, add onions

and ginger and cook, stirring, for 2

minutes. Add corn and cook, stirring

occasionally, for a further 3–4 minutes.

2. Add stock and water and bring to the

boil; reduce heat and simmer for 10

minutes. Remove from heat and allow to

cool slightly.

3. Insert Quad blade into the processor

bowl; transfer half of the mixture and

process for 10–20 seconds. Return

pureed soup to remaining soup in

saucepan with soy, wine, sesame and

chicken. Cook on a medium high heat

until soup starts to simmer and chicken

is just cooked through.

Serve with fresh chopped coriander and white

pepper to taste.

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